Abby's go-to version of the Fruit Crisp from Better Homes and Gardens
Ingredients
- 5 cups sliced, peeled cooking apples, pears, peaches, or apricots, or frozen unsweetened peach slices (or in Abby's measurement: use 4 medium apples)
- 1/4 cup water (unless apples are super juicy)
- 1/2 cup dried cranberries
- 2 T crystalized ginger, chopped
- Zest and juice of 1 lime
Topping (BH&G version listed; Abby doubles all these)
- 2 Tablespoons granulated sugar
- 1/2 cup regular rolled oats
- 1/2 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground nutmeg, ginger, or cinnamon
- 1/4 cup butter
- 1/4 cup chopped nuts or flaked coconut
- Vanilla ice cream (optional)
Directions
- Preheat oven to 375 degrees F. If fruit is frozen, thaw but do not drain. Place fruit in a 2-quart square baking dish. Stir in the granulated sugar, dried cranberries, ginger, lime juice and lime zest; and water if using.
- For topping, in a medium bowl stir together oats, brown sugar, flour, and nutmeg. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in the nuts. Sprinkle topping over fruit.
- Bake for 30 to 35 minutes (40 minutes for thawed frozen fruit) or until fruit is tender and bubbling and topping is golden. If desired, serve warm with ice cream.
BLUEBERRY CRISP:
Prepare as above, except substitute 5 cups fresh or frozen blueberries for the sliced fruit. Use 4 tablespoons granulated sugar and add 3 tablespoons all-purpose flour to the berry mixture.
CHERRY CRISP:
Prepare as above, except substitute 5 cups fresh or frozen unsweetened pitted tart red cherries for the sliced fruit. Increase granulated sugar to 1/2 cup and add 3 tablespoons all-purpose flour to the cherry mixture.
RHUBARB CRISP:
Prepare as above, except substitute 5 cups fresh or frozen unsweetened sliced rhubarb for the fruit. Increase granulated sugar to 3/4 cup and add 3 tablespoons all-purpose flour to the rhubarb mixture.
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